Hotel Executive Chef

7 days ago

Denver, Colorado, United States Hotel Resource Full time

Job Summary:

The Hotel Executive Chef is a key member of the Hotel Resource culinary team, responsible for leading the kitchen staff and ensuring the highest quality of food and service. This is a salaried exempt position that requires a strong leadership presence, excellent culinary skills, and the ability to work in a fast-paced environment.

Key Responsibilities:

  • Abide by and ensure all hotel outlets and departments comply with established health and safety procedures, as well as department and company policies and procedures.
  • Plan and develop menus for hotel outlets, specialty menus, and banquets & catering, researching, developing, modifying, and testing recipes.
  • Manage the day-to-day operations and assignments of the kitchen staff, communicating goals and assigning/prioritizing work, enforcing policies and procedures with all staff.
  • Supervise kitchen staff in regards to food handling, including rotation and sanitation, supporting Resort Culinary Management team in supervisory role as manager on duty when necessary.
  • Oversee the proper operation and maintenance of all kitchen equipment at the hotel.
  • Open and close kitchens according to schedule/guidelines/assignments, assist in the creation, usage, and follow-through of prep lists, cleaning list, and closing lists.
  • Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations, coordinate food and menu costing (COGS), establish procedures and timeframes for conducting inventory.
  • Plan staffing needs and work schedules, work with outlet chefs on staffing needs and labor control.
  • Oversee or directly supervise all food preparation, quantity and production activities, ensuring that all menu items are prepared and presented according to established recipes and standards.
  • Ensure all staff is properly trained and has the tools and equipment needed to effectively carry out their job functions.
  • Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times, maintain all procedures set up in all areas.
  • Audit portion control and quality on a continual basis.
  • Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense.
  • Be able to run any kitchen as a relief or in an emergency situation.
  • Ensure understanding and compliance with all company policies and procedures, as well as any regulatory requirements.
  • Support Banquet Team with any needed presence and/or supervision.
  • Attend weekly F & B Manager Meetings.
  • Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas.
  • Other duties, as assigned.

Requirements:

  • Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef.
  • Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen.
  • Prior food and beverage kitchen management experience required.
  • Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred.
  • Ability to problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates, and co-workers.
  • Ability to be a consistent role model for company's Service Excellence standards.
  • Must be minimum 18 years of age.
  • Able to stand for long periods of time.
  • Must be able to work at a high pace.
  • Must be able to lift approximately 50 lbs.
  • Ability to communicate clearly in English both written and verbal.

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